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Marinating:
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1.
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With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; massage liquid into meat with your fingers. Marinate for 15 to 30 minutes.
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Preparation:
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2.
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Wash asparagus; peel tough white outer skin off ends; slice on diagonal in 2 1/2" sections. Rinse fermented black beans.
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3.
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In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes.
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Stir-Frying:
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4.
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Add 2/3 of oil to hot wok; when oil is very hot, add chicken. Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up.
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5.
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Remove chicken to holding bowl. Reheat wok to high, add remaining oil.
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6.
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When oil is hot, add black bean sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine.
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7.
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Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough.
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8.
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Toss ingredients until very little liquid remains and is reduced to glaze. Dish is ready when asparagus brightens.
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If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce.
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Serve in individual portions.
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